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Experimental food science /
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[San Diego] :
Academic Press,
1990.
|
| Edición: | 3rd ed. |
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Penfield, Marjorie Porter. | |
| 245 | 1 | 0 | |a Experimental food science / |c [edited by] Marjorie P. Penfield, Ada Marie Campbell. |
| 250 | |a 3rd ed. | ||
| 260 | |a [San Diego] : |b Academic Press, |c 1990. | ||
| 300 | |a 1 online resource (xiv, 541 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology | |
| 520 | |a This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Key Features: Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods. Suggested exercises at the end of each chapter provide students with needed experience in designing experiments. Extensive bibliographies of food science literature. Appendix of basic formulas and procedures. | ||
| 504 | |a Includes bibliographical references. | ||
| 588 | 0 | |a Publisher supplied information. | |
| 505 | 0 | |a Pt. I. Food experimentation -- pt. II. Food science today. | |
| 546 | |a English. | ||
| 650 | 0 | |a Food |x Analysis |v Laboratory manuals. | |
| 650 | 0 | |a Food |x Composition |v Laboratory manuals. | |
| 650 | 0 | |a Food. | |
| 650 | 2 | |a Food |0 (DNLM)D005502 | |
| 650 | 6 | |a Aliments. |0 (CaQQLa)201-0001973 | |
| 650 | 6 | |a Aliments |0 (CaQQLa)201-0001973 |x Manuels de laboratoire. | |
| 650 | 6 | |a Aliments |0 (CaQQLa)201-0019673 |x Analyse |0 (CaQQLa)201-0019673 |v Manuels de laboratoire. |0 (CaQQLa)201-0376994 | |
| 650 | 7 | |a food. |2 aat |0 (CStmoGRI)aat300254496 | |
| 650 | 7 | |a Food |2 fast |0 (OCoLC)fst00930458 | |
| 650 | 7 | |a Food |x Analysis |2 fast |0 (OCoLC)fst00930460 | |
| 650 | 7 | |a Food |x Composition |2 fast |0 (OCoLC)fst00930485 | |
| 650 | 7 | |a Experiment |2 gnd |0 (DE-588)4015999-1 | |
| 650 | 7 | |a Lebensmittelwissenschaft |2 gnd |0 (DE-588)4167048-6 | |
| 650 | 1 | 7 | |a Voeding. |2 gtt |
| 655 | 2 | |a Laboratory Manual |0 (DNLM)D020484 | |
| 655 | 7 | |a Laboratory manuals |2 fast |0 (OCoLC)fst01920776 | |
| 655 | 7 | |a Laboratory manuals. |2 lcgft | |
| 655 | 7 | |a Manuels de laboratoire. |2 rvmgf |0 (CaQQLa)RVMGF-000001214 | |
| 700 | 1 | |a Campbell, Ada Marie, |d 1920- | |
| 776 | 0 | 8 | |i Print version: |a Penfield, Marjorie Porter. |t Experimental food science. |b 3rd ed. |d San Diego : Academic Press, �1990 |w (OCoLC)21197516 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780121579203 |z Texto completo |